CULINARY FUNDAMENTALS DAY 13 PROFESSIONAL

From 1987-1991 he fortified his passion for the industry and his love for cooking and serving people.Īfter graduation, Brian traveled to Dallas to work for Wyndham Garden Hotels as their Assistant Food Production Manager (sous chef). He enjoyed the experience because it allowed exposure to all aspects of the industry and classroom experience while working with some of the country’s best chefs and professionals. During his studies, he served the university as a Teaching Assistant and Fellow. He received his Associate of Science Degree in Culinary Arts in 1989 and his Bachelor’s Degree in Food Service Management in 1991. Raised in Northern New Jersey, Brian attended Johnson and Wales University in Providence, RI.

CULINARY FUNDAMENTALS DAY 13 PROFESSIONAL

ManageFirst: National Restaurant Association Instructor and Proctorīrian Mnich is a professional chef working in the Nashville area.

TABC Certified, Tennessee alcohol awareness training.

ServSafe dual certification: National Restaurant Association ServSafe sanitation training instructor and exam proctor.

ACE: American Culinary Federation Certifications Evaluator.

CEC: Certified Executive Chef, American Culinary Federation.

American Culinary Federation Middle Tennessee Chapter Chef of the Year award in 2014.

American Culinary Federation Middle Tennessee Chapter Chef Professionalism Award.

The American Culinary Federation Bill James Award presented for outstanding service in promoting culinary arts through the Middle Tennessee Chapter.Reviewed in the Boston Globe, Boston Herald, and the Keys Reporter, Anthony also appeared in Food Arts Magazine and Nation’s Restaurant News. To ensure students were ready to enter the highly competitive profession of Culinary Arts, he also taught Foodservice Financial Management and Art Culinaire classes.īefore landing the Department Chair of Nossi College of Art’s new Culinary Arts Program, Anthony taught for a semester at Hunters Lane High School and Nashville State Community College. During his tenure at The Art Institute, Anthony wanted to really get to know his students, so he taught the first kitchen class, Fundamentals of Classical Technique. In 2008 Anthony accepted the Culinary Department Chair position at the International Culinary School at the Art Institute of Tennessee, where he remained until the school closed in December of 2018. He became a full-time instructor after graduating with his Master’s degree. He became an adjunct instructor at the International Culinary School at The Art Institute of Fort Lauderdale. While completing his Master’s degree, Anthony discovered a love of teaching. He continued his education and earned his Master of Science in Hospitality Management at Florida International University in 2007. He earned his Bachelor of Science in Hospitality Management from Florida International University in 2006. He stayed in Florida to earn his Associate of Arts degree in Hospitality Administration in 2004 from Miami-Dade College. I could go to the docks early in the morning and pick fish for the day's menu.” “The Keys are a mecca for fresh seafood, and growing up on Long Island, the diversity of local seafood in Key Largo was enthralling. After rising to Sous Chef for this restaurant, Anthony moved around the New England area to hone his French skills and techniques while integrating an international perspective and sustainable cooking methods.Īnthony’s next move was south to Key Largo, Florida. He started an apprenticeship at Le Soir, a Classical French restaurant in Eastern Long Island to master his Classic French technique a few years later. At the age of eight, Anthony tasted Classical French Cuisine, a Bordelaise sauce, and for the first time, he knew his passion was clear.Īnthony began working in hotels in the Catskill region of New York at the Bel Fiore Hotel, an Italian American hotel is South Fallsburg New York in 1979. His heritage is Italian, and he loves cooking and eating Italian cuisine.

I have lived by these principles my entire life. His Grandmother Josephine's simple message: start with the best ingredients, do not crowd your pan, and you eat with your eyes first. Chef Anthony Mandriota began his culinary training at the home of his grandparents in Astoria, Queens, New York.

Culinary fundamentals day 13